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Ingredients4 medium russet potatoes, scrubbed (about 1-1/2 pounds)
6 cups peanut, canola, or vegetable oil Salt Special Equipment Mandolin or v-slicer Large heavy pot or cast iron skillet OR a Fry Daddy Candy Thermometer OR your good common sense |
Directions |
1. Fill a large bowl with ice water. Slice potatoes as thinly as possible using a mandolin or v-slicer; 1/16" is ideal, but no more than 1/8". Immediately place sliced potatoes in water for at least 30 minutes and up to two hours.
2. Drain the potatoes, pour out the ice and re-fill the bowl with water. Mix the potatoes and water; the water will become cloudy with potato starch. Drain your spuds a second time, getting them as dry as possible. A salad spinner works well for this, but you can also dry with paper towels or by rolling in a clean dishtowel. Having them dry prevents spattering while frying. 3. Heat 2-1/2" of oil to 350 degrees (see "Good to Know" for more info). Cook the potato slices in batches of around 20 each; do not crowd them or they may cook unevenly and too slowly, making them soft and greasy. 4. When the first batch turns golden brown on both sides (you may need to turn or stir them a bit in the fryer), remove from the oil to paper towels or a cookie sheet with a cooling rack over it. Season lightly with salt. 5. If you can wait, it's best to let them sit 30 minutes before serving, since they will continue to crisp as they cool. Enjoy!! Serves 6 or one hungry teenager |
Good to know |
If you have a candy thermometer, use that to monitor the oil temperature. If you do not have a thermometer, put a small chip in the oil as it begins to heat. When it starts bubbling and turning golden brown, remove it - the oil is ready (but throw that first chip out). If the chips begin to cook in under 90 seconds, turn the oil down - it is too hot and the chips will burn before they cook properly.
The Borer V-Slicer shown in the top picture is a great piece of equipment! For more information, see my "cool tools" post here. |